One of my good friends, Natalie, brought over a hash brown casserole a couple of years ago and it was one of the best breakfast casseroles I’ve ever had. I mean, my mouth just filled with saliva thinking about it. It’s literally drool-worthy and now my go-to for any breakfast/brunch gatherings we have. The casserole never disappointing and is ALWAYS a hit!
Problem is, I’ve texted Natalie multiple times for the recipe and continue losing it. But… because I’ve made it a handful of times, I remember most of the ingredients in it. This time around, I decided to make my own version with less ingredients and a crunchy corn flake topping which adds nice texture to the dish. A huge thank you to Natalie for the inspiration behind this dish – your recipe holds the number one spot in my heart because it made me fall in the love with the idea of hash browns and cheese baked together.
This casserole couldn’t be easier to put together especially for Easter or other larger brunch gatherings you host throughout the year! It comes together super quick and is a fun one to put together with the kiddos! They’ll have a blast helping you crunch up the corn flakes to go on top.
I hope you’ll make this to enjoy Easter morning with family and friends, or make it on the weekend to enjoy all by yourself, because trust me, it’s going to be really hard to share this one. When I was testing this out, I found myself coveting a lot of hash brown casserole on the couch. No shame here.
If you end up making it, don’t forget to tag #marinamakeseats.
Crunchy Has Brown Casserole
- 10 cups of frozen shredded hash browns
- 2 pounds of sour cream
- 2 teaspoons of salt
- 1 teaspoon of pepper
- 8 tablespoons of butter, diced into cubes
- 10 pieces of cooked bacon
- 5 cups of shredded sharp cheddar cheese, divided
- 1 1/2 cups of crushed corn flakes
Preheat the oven to 350 degrees.
In a large bowl, combine the hash browns, sour cream, salt, pepper, butter, bacon and three cups of cheddar cheese. Mix until combined and place in a deep 9X13 baking dish.
In a medium bowl, combine the remaining cheese (2 cups) and the crushed corn flakes. Mix to combine and top the casserole with the mixture.
Bake in the oven for 50-60 minutes until the casserole is browned on top and bubbling on the sides. Let it cool for 5-10 minutes before serving.